Fried Smelt and Vegetables with Skordalia

Recipe courtesy of Cat Cora
TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: --
Cook: 25 min
YIELD: 2 servings
LEVEL: --

ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup semolina
  • Salt, to taste
  • Fresh cracked pepper to taste
  • 1 pound smelts, cleaned
SKORDALIA:
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Directions

In a medium bowl, combine 1/2 cup of flour, semolina, salt, and pepper and mixes well. Dredge the fish in the buttermilk and then in the flour mixture. In a medium sized pot or deep fryer, heat 3 to 4 inches of oil and deep fry the fish until golden brown and becomes crisp. Remove fish and drain on paper towels. Serve with skordalia and a wedge of lemon.
For Skordalia:
Put the potatoes through a food mill or ricer and place in a bowl for mixing. Whisk in the cream, minced garlic, olive oil, lemon juice, red wine vinegar and a little water if necessary mix until mixture is smooth. Season with salt and pepper to taste. Keep cool until ready to use. Yield: approximately 3 cups
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